We spoke to Thomas Rhodes, Twickenham Stadium's executive head
chef, about Tom Kerridge, locally sourced produce, and how the East
Stand will change the perception of stadium food

The plans for the East Stand have always been about offering
something new. This is true of both the space and the food. The
guys at Twickenham Stadium want to give their guests a new and
memorable experience that pushes the boundaries of what stadia
catering entails. Hopefully this will make guests re-address their
assumptions of what Twickenham has to offer. The East Stand menus
are certainly the stadium's most experimental to date and the team
says it's proud of the creativity and passion that has gone into
producing them.
It's inevitable that people will be drawn to the venue because of
its sporting heritage, but the kitchen team at Twickenham wants
guests to see it in a new light and be attracted by the culinary
offering, too.

We asked Thomas Rhodes, executive head chef at Twickenham what
bookers - and their guests - can expect:

So what's new and unusual?

On match days, in particular, the catering team will always aim
to provide a nod to England's opponents. This involves sourcing
specific cuts of meat that are popular in that country or offering
a traditional dish from that nation.
Some new and unusual menus have also been added, which aim to make
event organisers think a little differently. The manapé ('manly'
canapés) menu, for example, offers a more substantial entrée that
caters for a larger appetite. It moves away from dainty appetisers
by offering more hearty alternatives. Similarly, the gentlemen's
afternoon tea expands on the traditional expectations of a
mid-afternoon meal, by offering sandwiches and appetisers alongside
the finest Scottish whiskeys.

Talk us through the process of creating the new
menus

We started researching the new East Stand menus two years ago
and we've used that lead time to really understand what is out in
the market and see how we can improve on it. For example, in order
to create our ultimate 'Twickenham burger', my team and I have
sampled more than 30 burgers to ensure we can meet, and exceed,
expectations.

The menus we offer are diverse - reflecting the locations within
which they are served. The East Stand's 6,700sqm of space is
divided between six floors and among its offerings are a chop
house-style restaurant, ale house, intimate dining experiences as
well as a rooftop terrace with a pizza oven and rotisserie-style
cuisine. By providing such different catering options and settings,
the hope is that organisers will host each element of their event
in a different space and create new and varied experiences for
each.

Are there particular themes running through the
food?

Throughout our journey we always aim to celebrate Twickenham's
English heritage and this means seeking English suppliers and the
best of English produce. We have a keen focus on the seasonality of
our ingredients and take full advantage of using produce that is at
its best.
An increasing amount of the general public is becoming more aware
of how and where their food is sourced and shows an interest in its
journey. Homegrown produce is certainly a favoured option.

What are some of your personal highlights from the new
menus?

Each of the levels include dishes that are personal
highlights!
Within the Gate, the steaks are incredible, from the sourcing of
the beef (from farms in Yorkshire) to the overall size of them. We
are using cuts we wouldn't normally use: T-bone, Porterhouse, and
bone-in striploin.
The Lock excites me with the Tom Kerridge influence. He is a chef I
have admired for a while and have enjoyed eating at his
restaurants, so I am really looking forward to his dishes being
present at Twickenham.